Blar i NOFIMA vitenarkiv på forfatter "Kure, Cathrine F."

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    • How open is food innovation? -The crispbread case 

      Grimsby, Gard Sveinung; Kure, Cathrine F. (Peer reviewed; Journal article, 2019)
      Purpose How does the cereal industry innovate in selective partnerships? The purpose of this paper is to study the cereal industry and the crispbread success in terms of how different forms of openness jointly shape new ...

    • The fungal problem in cheese industry 

      Kure, Cathrine F.; Skaar, Ida (Journal article; Peer reviewed, 2019)
      Mould growth on cheese represents both a quality and a food safety problem, and poses significant economic losses. Several mould genera may destroy cheese; however, normally just a few fungal species dominate on a specific ...

    • The fungal problem in cheese industry 

      Kure, Cathrine F.; Skaar, Ida (Peer reviewed; Journal article, 2019)
      Mould growth on cheese represents both a quality and a food safety problem, and poses significant economic losses. Several mould genera may destroy cheese; however, normally just a few fungal species dominate on a specific ...